Methods for Quick-chilling

Fact Sheet Table of Contents

Why Quick-Chill Foods?

One of the major causes of foodborne illness is improper cooling of foods.

Why the Concern?

The longer food remains in the Temperature Danger Zone (140°- 41°F), the greater the chance there is for bacteria to grow. Cooked food must be cooled to prevent the growth of bacteria. Food must cool from 140°F to 70°F in two hours then from 70°F to 41°F in four hours.

What to Do?

Place large containers in an ice water bath and stir the food every 15 minutes until it reaches 41°F. Change the water and ice frequently.

Divide large quantities of food into smaller portions. Use shallow pans and leave uncovered until food reaches 41°F. Stir the food if possible. Place pans in the cooler in an area of good air circulation.

Use ice as a substitute for water in the recipe. This method is very effective in soups and other liquid foods.

Use a probe thermometer to check food temperatures during the cooling process.

Reminder: Never cool foods at room temperature.